Oriental Braised Chicken and Vegetables Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 2 whole boneless chicken breasts, skin removed, cut into strips | ||
| Soy sauce | 1 Tablespoon | |
| Water chestnuts | 1 Can (10oz), drained | |
| Bamboo shoots | 1 Can (10oz), drained | |
| Bean sprouts | 1 Cup (16 tbs), drained | |
| Celery | 1 Cup (16 tbs), chopped | |
| Green onions | 4 Small, chopped | |
| Mushrooms | 8 Ounce, sliced | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Salt | 1/2 Teaspoon | |
Directions
In 2-qt casserole combine chicken and soy sauce.
Microwave at High 3 to 4 minutes, or until chicken is opaque and no longer pink, stirring 2 or 3 times during cooking.
Add water chestnuts, bamboo shoots, bean sprouts, celery, green onions and mushrooms.
Combine cornstarch, water, bouillon and salt.
Stir into chicken mixture; cover.
Microwave at High 10 to 13 minutes, or until vegetables are tender-crisp, stirring 2 or 3 times during cooking.
Microwave at High 3 to 4 minutes, or until chicken is opaque and no longer pink, stirring 2 or 3 times during cooking.
Add water chestnuts, bamboo shoots, bean sprouts, celery, green onions and mushrooms.
Combine cornstarch, water, bouillon and salt.
Stir into chicken mixture; cover.
Microwave at High 10 to 13 minutes, or until vegetables are tender-crisp, stirring 2 or 3 times during cooking.
Chef
